Kosha Mangsho / Dry Mutton Curry

Bone-in Lamb/Goat cut into small pieces - 2 lbs
For marination :
Onion - 1/2, grate and use the juice
Ginger - 2 inch, grated
Garlic - 6 cloves, grated
Turmeric - 1 tsp
Red Chili Powder - 1/2 tsp
Cumin Powder - 1 tsp
Coriander powder - 1 tsp
Plain Yogurt - 1 cup
Tomato - 1, grated
Mustard Oil - 1 tbsp
Salt


Oil - 2 tbsp.
Bay leaf - 1
Cinnamon Stick - 2 inch
Raw Sugar - 1 tsp
Onion - 1 big one, finely chopped
Water - 2 cups


Marinate the meat with grated onion, ginger, garlic, turmeric, red chili powder, cumin, coriander, yogurt, grated tomato, mustard oil and salt for at least an hour or preferably overnight.


Heat 2 tbsp oil in a pressure cooker. Add sugar, bay leaf, cinnamon stick. Then add the chopped onion and cook till it turns pink.


Add marinated meat with all the liquid. Cook on medium low heat for around 45 minutes till all the liquid evaporates and oil releases.


Now add 2 small cups of water, mix well and cook on full pressure for 10 minutes.